This Thai Peanut Curry recipe is a delicious, fast, easy Asian dinner recipe. It can be enjoyed with chicken, pork, shrimp, or easily made as a vegetarian dish!
Growing up, my family ate rice with every single meal. We had spam fried rice and eggs for breakfast (and sometimes lunch), rice as a side with our sandwiches for lunch, and rice with chicken adobo for dinner.
Nowadays, with my own busy family, we just don’t have time for the rice cooker, so I’m always on the lookout for rice that cooks quickly.
Home Cooked Thai Food Made Easy
My husband and I love Thai food, and the other night I wanted to make curry. This is easier to make than one might think, but I still didn’t want to spend all afternoon in the kitchen (nor did I have time to do that!).
This Thai Peanut Curry recipe actually comes together fairly quickly and easily.
Like so many Asian dishes, much of the work involved with this Thai Peanut Curry recipe is in the prep. Once you’ve taken a few minutes to chop up the vegetables and herbs, cooking it all together happens quickly.
I LOVE this Thai Peanut Curry recipe. The ginger gives it a little zing and you can adjust the heat to as mild or as spicy as you like it (see Cook’s Notes below the recipe).
How to Serve Thai Peanut Curry
There are many different ways you can enjoy this easy Asian dinner recipe.
First, you can make this with either chicken, pork, or shrimp. You can also easily make this a vegetarian dish by omitting the meat and adding more veggies.
I love serving this Thai Peanut Curry with chicken over rice. That’s my personal favorite way to serve this easy dinner recipe.
However, also consider serving it over a heaping bowl of rice noodles. This way can be enjoyed as either a hot or cold dish. Both are yummy!
- 2 tablespoons olive oil OR sesame oil
- 1 tablespoon garlic glove, minced (about 2 cloves)
- 1 tablespoon ginger, peeled and minced
- 1 cup chopped slices of red pepper
- 1/2 – 1 lb boneless pork chops, sliced thin and chopped into cubes OR boneless, skinless chicken thighs, chopped into cubes
- 4 teaspoons Thai red curry paste
- 4 tablespoons creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 can coconut milk (14 oz)
- 1 cup water
- 1/2 cup finely chopped peanuts
- 1 can baby corn pieces (14 oz) cut further into 1″ pieces if necessary
- Juice from one lime
- Salt and pepper to taste
- 1 tablespoon chopped chives
- 1 tablespoon roughly chopped or ripped cilantro leaves
- Heat the oil in a large saucepan over medium heat.
- Add garlic and ginger, saute for 1-2 min, stirring constantly, until garlic has softened.
- Add the pork and cook until the pork has browned, about 5 minutes. Then add the red peppers and sauté two more minutes all together.
- Sitr in the curry paste and peanut butter.
- Add brown sugar, soy sauce, coconut milk, water, finely chopped peanuts, and baby corn.
- Mix well, bring heat to low-medium, then cover and simmer for approximately 12-15 minutes, stirring occasionally.
- Increase heat to medium-high and bring to a rolling boil. Stirring occasionally, cook until the sauce has thickened and the corn is cooked.
- Stir in lime juice.
- Salt and pepper to taste.
- Garnish each serving with green onions and cilantro, as desired.
- I do not like very spicy food, so this recipe is very mild. If you would prefer to had some heat to your curry, you can double the red curry paste.
- Don’t forget to taste as you go. Feel free to add more salt if you would like; I didn’t think the curry needed more salt, but my husband did, so he added more salt to his portion.
- This is a versatile dish that allows for the perfect opportunity to add more veggies. I love broccoli, but I’m the only one in my family who does. You should totally add broccoli to your curry when you make this recipe! If you do add more veggies, just remember you will need to add more coconut milk and water.
- If you haven’t noticed from my recipes, I LOVE cilantro. If you don’t, you can easily omit it. However, I think the cilantro really brings out the flavors of this dish. It’s such a nice finishing touch!
What Readers Are Saying About This Thai Peanut Curry
I made this for dinner last night and it was phenomenal. I substituted green onions for the chives. Will definitely put this in our meal rotation.-Shelly
More Easy Dinner Recipes
This recipe was first published on this blog September 1, 2014 and was a sponsored post for Success Rice. I have updated the text and photos, and made minor tweaks to the recipe to make it even more delicious.